Chicken Tikka Masala

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My current favourite thing to do (well among a million other things that I love to-do) is to plan out the menu for my whole week. I am also trying to include new meal ideas just so I can share it here on Eaterspot. We eat Indian once a week so in my recent menu planning for the week I decided to make some chicken tikka masala. I am not really sure WHY I have waited SO long to make this dish. When we visit Indian restaurants, Chicken Tikka Masala is usually the dish I order and the fact that I haven’t made it is actually quite weird. I loved how easy this dish is to make, but yet it tasted great and the best was when K ate it and said it was restaurant style. Now isn’t that a great compliment or what! 🙂


  • Chicken: 8 Thighs or 4 breasts, cubed
  • Garlic Paste: 1 tbsp
  • Ginger Paste: 1 tbsp
  • Fennel Seeds: 1 tsp
  • Coriander Powder: 1 tsp
  • Garam Masala: 1 tsp
  • Onion: 1 large diced
  • Tomatoes: 1 can of diced tomatoes
  • Heavy Cream: 1/2 cup
  • Salt to taste
  • Oil


  • Yogurt: 1/2 cup
  • Lemon Juice: 1 1/2 tbsp
  • Ginger Paste: 1 tsp
  • Garlic Paste: 1 tsp
  • Garam Masala: 1 tsp
  • Coriander Powder: 1 1/2 tsp
  • Chilli Powder: 1 tsp
  • Red food colouring: 1/2 tsp
  • Salt to taste

First the marinade. In a bowl, mix the marinade ingredients. Add the chicken pieces to the marinate and after it has been mixed well, let it marinate for an hour or over night. I let mine sit overnight and cooked it the next morning.

Whenever you choose to make it, once you are ready, preheat the oven to 400F. Thread the marinated chicken onto wooden skewers. Make sure you have soaked the wooden skewers in water before using it. Transfer the chicken to a baking sheet and roast it in the oven for a max of 20mins. Once done, remove from heat and set aside, and if there is any drippings on the sheet, save that too.

While the chicken was cooking, I started on the sauce. In a pan, add the fennel seeds, ginger and garlic pastes and the onion to some heated oil. As the onions start to soften, add the coriander and garam masala powders. Mix to combine well.

Next add the can of diced tomatoes, season with salt and pepper and allow it to simmer for about 15mins. Stir occasionally.

Finally add the chicken pieces along with the drippings and the 1/2 cup of heavy cream. Mix well to combine and allow it to simmer for 5more minutes. Season with salt again if needed.

Transfer to a serving bowl and serve it along with some warm naan and freshly cooked white rice.


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